I desperately wanted this to be pudding from a consistency standpoint, but it wasn’t. The texture was slightly grainy and by day two there was a rather suspect skin on top. That being said, it was delicious, and the application of chocolate here was enough to win me over for this dessert. The only hot chocolate that I have had better than this tasted was in France (naturalmente). This panna cotta seemed less jell-o-y than the Vanilla Mango Panna Cotta that we did earlier, too, which is ok by me. And of course I do not know of any hot chocolate that isn’t made better by the addition of whipped cream. Do you? I didn’t think so.
I loved that this was incredibly easy to put together, in the same vein as “oh hey, let me just finish putting this together before we head out to do grocery shopping” easy. That is pretty much exactly what happened.
The glasses are antique or vintage, handed down from a family friend whose mother passed away. I got a little over exuberant with filling these, so it only yielded 5.
What did you think?